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Coconut Panna Cotta With Mango Gelee - Delicious and creamy coconut panna cotta topped with tropical mango gelee for a fun and easy summer dessert. love it!

Coconut Panna Cotta With Mango Gelee

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 369 kcal
Author Tiffany Bendayan


For Coconut Panna Cotta

  • 1 1/2 Cups Coconut Milk one can
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Sugar
  • 1/4 Cup Cool Water
  • 1/4 oz Unflavored Gelatin 1 envelope

For Mango Gelee

  • 1/2 Cup Mango puree frozen or fresh
  • 2 Teaspoons Sugar
  • 2 Tablespoons Cool Water
  • 1/4 oz Unflavored gelatin 1 envelope


  • Sweetened Coconut Flakes


  1. For Coconut Panna Cotta
  2. Place the coconut milk, heavy cream, and sugar in a saucepan over medium heat. Stir until sugar dissolves. Mixture doesn't need to boil
  3. Place cool water in a bowl, sprinkle the gelatin on top and mix with a spoon
  4. Remove coconut milk mix from the heat and add the bloomed gelatin
  5. Whisk with a spoon or until gelatin is completely dissolved
  6. Pour mixture into individual containers
  7. Refrigerate the containers for a minimum of 4 hours
  8. For Mango Gelee
  9. Place mango puree and sugar in a saucepan over medium heat. Heat until mixture boils
  10. Pour water in a bowl. Sprinkle gelatin over the water and mix with a small spoon
  11. Remove mango puree from heat
  12. Add the gelatin mixture and whisk vigorously until the gelatin dissolves
  13. Pour the mango gelee on top of the cooled and set panna cottas
  14. Refrigerate for 2 hours or until set
  15. Top with coconut flakes
  16. Enjoy!
Nutrition Facts
Coconut Panna Cotta With Mango Gelee
Amount Per Serving
Calories 369 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 23g144%
Cholesterol 41mg14%
Sodium 37mg2%
Potassium 262mg7%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 19g21%
Protein 9g18%
Vitamin A 780IU16%
Vitamin C 12.5mg15%
Calcium 38mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.